Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions

2019 ◽  
Vol 10 (10) ◽  
pp. 6568-6581 ◽  
Author(s):  
Jinyu Chen ◽  
Yunxia Ren ◽  
Kunsheng Zhang ◽  
Jinping Qu ◽  
Fangyang Hu ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gel Formation ◽  
Gel Properties ◽  
Emulsion Gel ◽  
Ph Conditions

The work explored the mechanisms responsible for the enhanced emulsion gel properties of myofibrillar proteins by phosphorylation modification.

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

2020 ◽  
Vol 11 (3) ◽  
pp. 1996-2004 ◽  
Author(s):  
Yungang Cao ◽  
Wenhui Ma ◽  
Jiankang Wang ◽  
Shuhua Zhang ◽  
Zhenyu Wang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Hydroxyl Radical ◽  
Rheological Behavior ◽  
Sodium Pyrophosphate ◽  
Myofibrillar Proteins ◽  
Gelling Properties

Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP).

scholarly journals Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

PLoS ONE ◽  
2016 ◽  
Vol 11 (5) ◽  
pp. e0154603 ◽  
Author(s):  
Kazeem Dauda Adeyemi ◽  
Rafiat Morolayo Shittu ◽  
Azad Behnan Sabow ◽  
Mahdi Ebrahimi ◽  
Awis Qurni Sazili
Keyword(s):  
Oxidative Stability ◽  
Gluteus Medius ◽  
Quality Attributes ◽  
Myofibrillar Proteins ◽  
Gluteus Medius Muscle

scholarly journals GEL FORMATION IN THE KAOLIN SYSTEM - SODIUM ALGINATE - CALCIUM SULFATE - SODIUM PYROPHOSPHATE

2021 ◽  
pp. 3-9
Author(s):  
А.Л. Верещагин ◽  
Е.А. Кукарина ◽  
Е.В. Грешных
Keyword(s):  
Water Temperature ◽  
Sodium Alginate ◽  
Research Methods ◽  
Quality Indicators ◽  
Mass Fraction ◽  
Calcium Sulfate ◽  
Sodium Pyrophosphate ◽  
Gel Formation ◽  
Technical Documentation ◽  
Alginate Gels

Представлены результаты исследований изменений происходящих при формировании наполненных альгинатных гелей при внутреннем диффузионном гелеобразовании. Исследование проводилось для систем, состоящих из каолина и альгината натрия с системой отверждения из сульфата кальция и пирофосфата натрия. Установлено, что применение реологических методов исследования позволяют получать данные о показателях качества альгинатных гелей и их составе, и механизме гелеобразования. Установлено, что для системы каолин – альгинат натрия – сульфат кальция – пирофосфат натрия при формировании альгинатного геля целесообразно использовать сульфат кальция с массовой долей от 5 до 6,5, а пирофосфат натрия с массовой долей от 1,5 до 3 % при гидромодуле 1 к 3 и температуре воды 20 °С.Эти данные можно использовать при разработке рецептуры альгинатных масок и подготовки нормативной технической документации. The results of studies of changes occurring during the formation of filled alginate gels during internal diffusion gelation are presented. The study was carried out for systems consisting of kaolin and sodium alginate with a curing system of calcium sulfate and sodium pyrophosphate. It has been established that the use of rheological research methods makes it possible to obtain data on the quality indicators of alginate gels and their composition, and the mechanism of gelation. It was found that for the system kaolin-sodium alginate-calcium sulfate-sodium pyrophosphate when forming an alginate gel, it is advisable to use calcium sulfate with a mass fraction of 5 to 6.5, and sodium pyrophosphate with a mass fraction of 1.5 to 3% at a hydromodule 1 to 3 and a water temperature of 20 °C. This data can be used in the development of the formulation of alginate masks and the preparation of regulatory technical documentation.

The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation

2020 ◽  
Vol 106 ◽  
pp. 105869 ◽  
Author(s):  
Hongjie Dai ◽  
Xueke Chen ◽  
Lin Peng ◽  
Liang Ma ◽  
Yi Sun ◽  
...  
Keyword(s):  
Rosmarinic Acid ◽  
Low Dose ◽  
Gel Formation ◽  
Gel Properties ◽  
Acid Addition

scholarly journals Whey protein isolate modified by transglutaminase aggregation and emulsion gel properties

2015 ◽  
Vol 87 ◽  
pp. 012034 ◽  
Author(s):  
Weiwei Qi ◽  
Chong Chen ◽  
Mujun Liu ◽  
Guoping Yu ◽  
Xinghang Cai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Gel Properties ◽  
Emulsion Gel
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